Hands down the highlight of the entire meal at ABaC by chef Jordi Cruz.
Tomato 'whiskey' with a bloody mary macaron. The whiskey itself is an intense consomme of tomato and feeshly cracker pepper and the macaron shatteringly crisp, with a savoury tomato jam in between. Together, a symphony of fresh flavours so delicious, we savoured it in silence.
Shitake, bamboo shoots, pork dumplings served with pickled Wood ear, Shimeji mushrooms and mushroom consommé. It was a great Sunday lunch to finish up our annual Hunter weekend away! Thanks for having us again @christyrrellswines @teganashatyrrell and rest of the crew @willy_rogers @maddieaston @tommackellar @baby.jake
Shiitake “gold” soup, obsiblue prawn, virgin olive oil, lime scent // The luxurious golden colour is created by mixing in gold foils. The texture is like a consommé in a very rich form. Similar to the Chinese think soup. Nice and rich flavour of the Japanese mushroom but is a bit too intense and seems like a bit too salty to my liking. The obsiblue prawn is fresh and is bouncy to the bite. Overall is more like a Japanese dish. Appreciate the twist and creativity here but personality I would prefer the authentic French style. 🍄
From the demo dinner for @galeriediagonale a couple weeks ago: @bui.michelle dreamed up this beautiful tomato consommé with tarragon, thyme, dill, radish sprouts and cornflower petals. It was labour-intensive (kudos to @tuttisanti who helped us strain the broth like 5 times!), but the resulting consommé was one of the best things I’ve tasted in a while. Keep an eye out for our harvest dinner in October at the gallery!